Ingredients
- 1/2 c. + 3 T. oat fiber
- 1/2 c. + 3 T. coconut flour
- 1/4 c. plain, unsweetened whey protein powder
- 1/4 c. egg white protein powder (pure powdered egg whites)
- 1 T. baking powder
- 1 1/2 tsp. glucomannan powder (or xanthan gum)
- 1/2 tsp. salt
- 1 tsp. ground nutmeg
- 1 pkt. stevia
- 1/2 c. sugar equivalent of your favorite sweetener
- 1/2 c.granular erythritol
- 3 T. melted butter, unsalted
- 3 large eggs, beaten
- 3 T. DaVinci vanilla sugar-free syrup (or 1 tsp. vanilla extract + 2 1/2 T. more water)
- 1/2 c. cream (or coconut milk)
- 1/2 c. water
- Optional: mix a bit of cinnamon with a bit of granular erythritol to sprinkle on top if desired
Preparation
Step 1
Preheat oven to 350º. Measure all the dry ingredients into a medium mixing bowl and stir well. Break the eggs into the center of the dry ingredients and beat them well. Add cream, water, DaVinci syrup and melted butter. Stir well until batter is smooth. Batter will be quite thick. Lightly oil the 12 slots of 2 donut pans with oil of your choice. Spoon batter into slots until they are pretty full. There is just enough batter for 12 donuts in this recipe. Even out the batter with the back of a teaspoon. These do not rise much during baking, so overflow shouldn’t be a problem. Pop into 350º oven for about 17 minutes or until firm to the touch and just beginning to brown on the edges. Remove from oven and cool a few minutes. Loosen them with a knife tip and serve cooled off a bit for best flavor. Top optionally with cinnamon/erythritol, powdered erythritol or low-carb icing of your choosing.
NUTRITIONAL INFO: Makes 12 donuts, each contains: (topping or optional icing not included)
128.6 calories
9.56 g fat
11.77 g carbs, 9.15 g fiber, 2.62 g NET CARBS
6.08 g protein
114 mg sodium